Description
This creamy mushroom soup is a comforting and delicious recipe that combines sautéed mushrooms, onions, and garlic simmered in a flavorful broth, then partially blended to create a velvety texture without using heavy cream.
Ingredients
Scale
Main Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion (chopped, about 2 cups)
- 4 cloves garlic (minced)
- 24 ounces mushrooms (cleaned and sliced 1/2 inch thick)
- Salt and pepper to taste
- 1-2 pinches cayenne pepper (optional)
- 1/4 cup flour
- 1/4 cup dry white wine
- 4 cups low sodium vegetable broth (or chicken broth)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fresh thyme
Instructions
- Heat fat: In a large pot, melt the olive oil and butter over medium heat until combined and hot.
- Sauté onions: Add the chopped onion and sauté for 5 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds to release its fragrance.
- Cook mushrooms: Add the sliced mushrooms along with salt, pepper, and cayenne pepper if using. Stir well and sauté for 10 minutes until mushrooms are browned and cooked down.
- Add flour: Sprinkle the flour over the mushroom mixture and stir thoroughly to coat all ingredients evenly, forming a roux to thicken the soup.
- Deglaze: Pour in the dry white wine and stir, scraping any browned bits off the bottom of the pot to enhance flavor.
- Add liquids and herbs: Pour in the vegetable broth, soy sauce, and add the fresh thyme. Bring the mixture to a boil.
- Simmer: Reduce heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally.
- Blend partially: Transfer about 2 cups of the soup to a mini food processor or blender and puree until smooth.
- Combine and serve: Return the pureed soup to the pot, stir to combine fully, and heat through before serving.
Notes
- This recipe achieves a creamy texture without heavy cream by blending part of the soup.
- You can substitute low sodium chicken broth if preferred.
- For a spicier kick, adjust the amount of cayenne pepper or omit if sensitive to heat.
- Fresh thyme can be replaced with dried thyme at one-third the quantity if fresh is unavailable.
- If you want an even smoother soup, blend more of the soup before combining.
Nutrition
- Serving Size: 1 serving
- Calories: 217 kcal
- Sugar: 7 g
- Sodium: 168 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 1 mg
